Clean eating never had it so good. Our Habanero Extra Virgin Olive Oil packs a fun kick that plays nicely alongside the Cilantro Lime Pepper. For the lettuce, romaine, butter or iceberg work well. These simple lettuce wraps are a nice addition to your taco Tuesday. Or Wednesday. Or any day.
We love a big pot meal, and this one doesn’t disappoint. This chili is a departure from heavy, beef-based chilis and sends in chicken and citrus as a sub. Our Cilantro and Lime Pepper and Cilantro Lime Extra Virgin Olive Oil are key here. The citrus-y zing really makes the dish. Add this one to...
Eggplant gets a super glam Mediterranean makeover in these Eggplant Parm Burgers featuring our Roasted Garlic Avocado Oil and Farmstand Veggie blend. We bring big, bright flavor to the party by topping them with our Slow Roasted Tomatoes and a big handful of basil. Listen to Anne and Cameron make these burgers on Season 2, Episode...
This combo of cranberry, bacon and balsamic is perfect for a pan of roasted Brussels Sprouts. First, these little cabbages are sauteed in a combo of rendered fat from the bacon and Roasted Garlic Avocado Oil. We season them in Cranberry Maple Rub then glaze them with brown sugar and Cranberry Balsamic Vinegar. Amazing flavor...
Salty, savory with little punches of sweetness. This bread does it all. We love how the figs play alongside the feta, and the Rosemary Sea Salt provides the finishing touch. Our Herbes de Provence Extra Virgin Olive Oil is perfect in this bread and in great company with all the other flavors. This recipe bakes...
If you’re thinking we’ve taken this pumpkin spice trend a little too far, hear us out! The ubiquitous cinnamon-clove-nutmeg-allspice flavors in Pumpkin Pie Spice is perfect for so much more than pie. We combined Pumpkin Pie Spice with brown sugar, smoked black pepper and cayenne for a dry rub that ends in perfectly-spiced pulled pork....
Slather them with marinara. Load them up on a sub. Dip them in sweet and sour sauce. There are so many ways to eat these delicious meatballs. Our Back Yard Burger Blend is the perfect combo of savory, roasty-toasty notes that will make these meatballs a weekday staple. They roast beautifully in Roasted Chile Avocado...
Short ribs are a great choice for the Instant Pot. The high pressure works wonders on tougher cuts that benefit from a long cook time. We put our Korean BBQ Blend to work here and then finished things off with Blackberry Balsamic Vinegar. Serve these with mashed potatoes and be sure to get a big...
Summertime in Louisiana usually brings a tomato “situation.” The bounty of homegrown tomatoes is hardly a problem, but if you find yourself overloaded, this is the recipe for you. What’s even better is that this technique works well with year-round, grocery store cherry, grape or Campari tomatoes. Add basil, a drizzle of our Basil Extra...
Our Cook the Book cooking class series has taken us in new directions, and this recipe is a great example. This appetizer from Jerusalem: A Cookbook by Yotam Ottolenghi is a flavor explosion that’s a fantastic appetizer but also makes a great meatless meal. We cooked this one up on our podcast Smidgen and there...